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I never used to do much with butternut squash because it seemed almost a little bit intimidating of a vegetable. I wasn’t really quite sure what to do with it, and it always seemed like it would be so difficult to peel and slice, so I would always just pass by it in the store and buy other things instead.

The local organic farm where I’ve been getting vegetables over the summer had a huge crop of butternut squash this year, though, so seeing that huge array of squash piled in baskets was too much for me to resist.

Once I tried butternut squash for the first time, I realized how simple it was and how incredibly delicious it tasted. The roasted and mashed butternut squash with maple syrup and cinnamon added to it was almost like having a dessert with the sweet syrup and the spice. The only part of the process that was a little bit difficult was just slicing the squash in half, but if you have a good sharp knife it isn’t so bad, and the end result is completely worth the effort!

Mashed Butternut Squash with Maple Syrup and Cinnamon Recipe:

Ingredients:

Note: As with all recipes, organic and natural ingredients are best if possible (eg. butter from grass-fed cows, unrefined sugar and salt, pasture-raised meats, etc.). I’ve included links to some of the ingredients that I like to use and would recommend.

1 thought on “Mashed Butternut Squash with Maple Syrup and Cinnamon”

Butternut squash is so delicious and all that Vitamin A is great for our immunity! I make sweet potatoes using this method and with these spices too and it is wonderful. I add garam masala, too, sometimes as well. And they make great leftovers that warm up very well.